Spicy & sweet

Cask No. 37.96

Cinnamon semolina pudding

Speyside, Spey

Plenty of polished wood and new leather boots to start with but with time dark fruity sweet aromas of puff pastry plum tartlets as well as steaming blackcurrant and blackberry crumble appeared. To taste neat like ginger walnut loaf cake with cinnamon spiced cherry syrup and raspberry jam coconut slices. Adding water it turned into vanilla and honey panna cotta with boysenberries served with pomegranate smoothie. On the palate, Thai steamed coconut-pandan cake and warm semolina pudding with cinnamon and raisins. After 12 years in an ex-bourbon hogshead, we transferred this whisky directly into a 1st fill American oak Pedro Ximenez hogshead for the remainder of its maturation.

Cask: First-fill American oak Pedro Ximenez hogshead
Age: 13 years
Date distilled: November 2003
Alcohol: 58.7%
USA allocation: 60 bottles

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